Easy but special treat - just make the pancakes; layer with chocolate pieces and then sandwich ita ll together. The chocolate melts and creates a delicious sauce. You can use a biscuit cutter to create shapes suitable for any occasion - I made them for Valentine's Day with a heart biscuit cutter.
2 tablespoons butter
1 egg, separated
230g plain flour
1 teaspoon baking powder
1 tablespoon caster sugar
30g extra butter or sunflower oil for frying
100g chocolate pieces or a chocolate bar, diced
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In a bowl gently melt the butter for 10 seconds in the microwave and leave to cool.
Separate the egg then add the yolk to the cooled butter and whisk with a fork.
Add the egg white to the buttermilk and whisk with a fork.
Sift the flour and baking powder into a large bowl. Add the sugar and then whisk in all the wet ingredients; it should be quite thick but you can add more buttermilk if necessary.
Heat a non stick frypan over high heat. It should be hot enough to melt the butter very quickly. Then lower the heat and use a ladle to pour some of the batter into the frypan.
After you begin to see the bubbles appear use an egg flip to turn it over and brown the other side. (Don't despair if the first one doesn't work, they never do a lot of the time)
Transfer cooked pancakes to a warm plate and then continue to cook the next pancake. You shouldn't need to add any more butter to the pan.
Use a cutter to create shapes if you like. Otherwise place chocolate pieces on top of one warm pancake. Sandwich with another pancake. Repeat with remaining pancakes. Sprinkle with icing sugar and serve.